Today I’m starting something new on the blog, I’m sharing my easy way to replicate delicous restaurant dishes/ ways to simply existing recipes. One of my goals for this blog is to demonstrate that you can save money by making easy and healthy recipes yourself! Today I’m going to share my take on dish I recently tried Organika in Westport, CT. Organika has a wonderful vegan menu and the dish that I decided to try there was the Hawiian Templeh, which is a brown rice bowl with pineapple glazed tempeh, red chili’s, scallions, kale and red beans. The flavor combination of the sweet pineapple sauce, kale and red beans really worked well together. Below is my take on the Hawiian Templeh using 5 grain tempeh & pineapple salsa from Trader Joe’s.
Serving size: 2
1 1/2 cup of cooked trader Joe’s riced cauliflower or 1 cup of brown rice
1/2 cup of red beans
1/2 cup of sautéed kale
1/2 cup of tempeh cut into small pieces
1/2 cup of Trader Joe’s pineapple salsa
1/4 cup of trader Joe’s fire roasted peppers
1. Sauté kale until cooked through with a little coconut oil and vegetable broth. On trader Joe’s kale there is cooking instructions, which I tried to follow.
2. Cut tempeh into small chunks.
3. Add tempeh and frozen roasted peppers to pan and cook until heated through and then add cooked rice, sautéed kale, red beans and pineapple salsa.
4. Cook for 2-4 minutes until cooked through
5. Serve warm